Brown ground beef in a large pot over medium-high heat until no longer pink, then drain the fat. Keep it moving so it browns evenly.

Sauté onion for 4 minutes in the drippings until softened, then add garlic and tomato paste and cook for 2 minutes. The mixture should smell fragrant and turn slightly darker.

Add crushed tomatoes, diced tomatoes, beef broth, Italian seasoning, dried basil, dried oregano, and red pepper flakes, then bring to a boil. Look for a rolling boil across the surface before timing the next step.

Add broken lasagna noodles and simmer for 10-12 minutes, stirring occasionally, until tender. The noodles should be soft but not falling apart.

Reduce heat to low, then stir in mozzarella and cheddar until melted and the soup turns glossy and creamy. Stop once no cheese streaks remain.

Season with salt and pepper to taste, then stir to distribute evenly. Taste before serving and adjust the seasoning as needed.

Stir together ricotta, parmesan, and basil, then drop a generous dollop into each bowl. Let the dollop sit on top so it slightly warms without fully sinking.